Because ancho chiles (dried ripe poblano chiles) are easy to find and flavorful, and give a deep ruby glow to infused oils, they make a perfect starting point for experimentation. But almost any dried or fresh chile can be used to make a distinctive oil. Chipotle chiles or pasillas de Oaxaca (both of which are smoked) make especially delicious hot and smoky oils. Adjust the chile amounts depending on the size of the chiles. Dried pasillas, for example, are at least twice the size of dried chipotles. Adjust the proportions of pure olive oil and extra-virgin olive oil to taste.
|dried chiles such as ancho, guajillo, mulato, pasilla, chipotle, or pasillas de oaxaca|
|pure olive oil|
|extra-virgin olive oil|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.